Gül Tatlisi

Ingredients for 1 servings:

• 1 jar yogurt, 3.5% fat
• 1 jar semolina (soft wheat)
• 1 egg(s)
• 1 packet of baking powder
• 1 packet of vanilla sugar
• ½ jar sunflower oil
• 250 g margarine, melted, cooled
• 250 g flour
• 800 ml water, 4 glasses of 200 ml each
• 3 glasses of sugar, or 3 1/2
• 2 tbsp honey
• ¼ lemon juice
• 3 cloves
• 1 stalk(s) cinnamon
• 1 tbsp rose water

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Cooking/baking time approx. 40 minutes; Total time approx. 6 hours 40 minutes

makes about 50 roses

Dough: Mix all ingredients together and stir into a dough. Then let stand for about 1/2 hour. Roll out the dough to a thickness of about 2 mm. Using a glass, cut out five dough circles. Stack these circles in half on top of each other and then roll out the dough starting with the last one. Cut in half and place on the baking sheet. Bake in the oven on the middle rack at 170°C for about 40 minutes. Syrup: Boil water, sugar, honey, cloves, and cinnamon. Remove any foam that forms. Add lemon juice and then simmer for a few minutes longer. Remove the pan from the heat and add 1 tablespoon of rose oil (depending on taste, rose water is also okay). Let the syrup cool (refrigerate) and then pour over the hot roses. Refrigerate for about 3-4 hours until the roses have absorbed the syrup. Tip: Make the syrup the day before. If you like, you can add a few ground walnuts before rolling out the dough and then rolling the roses. You can also stick walnut pieces into the center of the roses. I used blue, yellow, and red food coloring. Be careful, though: the blue came out looking green, and the yellow was almost unnoticeable because the dough itself is already very yellow. I recommend using a lot of red, otherwise you’ll end up with pink roses. I started with a green circle, then four more red circles, so that when I rolled the roses, the green looked like a leaf around the rose.